NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup Brussels sprouts

0.5 cup red bell pepper

0.5 tbsp olive oil

1 tbsp Dijon mustard

1 tbsp almond meal

0.5 tsp dried parsley

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the ends off the Brussels sprouts and halve them, then slice the red bell pepper into one-inch strips.

• 3

  In a bowl, toss the Brussels sprouts and bell peppers with the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet and roast for 10 minutes.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and brush the top surface with the Dijon mustard.

• 6

  In a small ramekin, combine the almond meal, dried parsley, and dried dill, then press the mixture firmly onto the mustard-coated salmon.

• 7

  Remove the baking sheet from the oven, toss the vegetables slightly, and place the salmon fillet on the empty side of the sheet.

• 8

  Return the sheet to the oven and roast for an additional 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.

• 9

  Serve the salmon and roasted vegetables immediately with a fresh squeeze of lemon juice over the top.